How the sourdough may affect the functional features of leavened baked goods.
| Image |  |
|---|---|
| Description | scientific article published on 16 May 2013 |
| Author/s |
author: Raffaella Di Cagno Carlo Giuseppe Rizzello Maria De Angelis Marco Gobbetti |
| Publication date | May 16, 2013 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |